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Boudin Default

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Yield: Makes 12 small boudins


  • 1/2 pound rabbit meat
  • 1/2 pound lean pork
  • 1/3 pound pork fat
  • 1 cup heavy cream
  • 1 1/2 to 2 teaspoons cayenne pepper (depending on desired hotness)
  • ¼ teaspoon dried rosemary, chopped
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon ground cumin
  • 1 allspice berry, crushed
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 cup packed soft-cooked rice
  • 1/3 cup finely chopped onion
  • 2 egg yolks
  • 4 to 5 tablespoons butter


Meat grinder

Grind the meats and pork fat together in a meat grinder.

Place the cream in a heavy saucepan and cook over very low heat until reduced by half.

Add all the spices and seasonings to the meat mixture and mix well. Add the reduced cream, rice, onions, and egg yolks and mix again thoroughly.

In a large skillet over low heat, lightly simmer the boudin mixture for 10 minutes, stirring constantly.

Cool the mixture and stuff into lamb casings, or use the easy method that follows: Place 1/3 cup of the mixture on a 7-inch square of plastic wrap. Roll up the boudin mixture to make a 3Π-inch long sausage. Tie tightly with string at each end. In a large pot of lightly boiling water, poach the boudin for 15 minutes. Remove and chill thoroughly.

Remove the plastic wrap “casings.” In a skillet, heat the butter over moderate heat and gently cook the boudin until brown. Serve immediately.


Note: Substituting plastic wrap for hard-to-find casings work very effectively. Test one boudin if you have not tried this method before. The mixture may also be used to make small patties. If you choose this method, shape the patties after mixing all ingredients and brown in the butter. It is not necessary to poach the mixture.

Turkey, chicken, or partridge may be substitute for the rabbit.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

305kcal (15%)
24mg (2%)
1mg (2%)
135mcg RAE (4%)
107mg (36%)
219mg (9%)
14g (68%)
29g (44%)
1mg (4%)

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